- Pre-Seasoned Cast Iron Mini Dutch Oven Pot with Lid and Dual Handles, Oven Safe, 2-Quart, Round, Black

I'm in my fifties. I'm from the south. I've been cooking with cast iron since before I was strong enough to lift it. This is a good pot. I liked the 2-quart pot so much that I bought a second one. Now I have two. Both pots were from the warehouse, discounted because they had been returned. They both work flawlessly. I have had cheap cast iron from family dollar and upscale cast iron from Cabellas. This pot from Amazon is mid range. Its not as nice as my great grandmother's pre-WW1 pot, but its about as good as Lodge. I like this size for cooking rice (2-cups dry, 4 cups water, 20 minutes on low after boiling). It makes better rice than you've ever had from a rice cooker and it keeps the rice warm for at least an hour without burning. Just leave the lid on and take it off the stove after cooking. It's also perfect for cooking dried beans. Whether you cook plain beans or add bacon or ham hocks (or turkey necks) for seasoning, the beans cook fast and evenly. They do not have to be watched every minute. On medium-low, covered, they're tender in an hour (assuming you soaked them overnight). I can cook beans in one pot, rice in the second pot, and dinner requires almost zero attention. Since I do a lot of simmering in my pots, they require regular care. I wash them with a scrub brush and a dab of Dawn dish detergent. I have never put one in the dishwasher. I think that would be foolish. After washing, I let them drip dry for a few minutes and then dry with a dish towel. Finally I rub cooking fat on both the lid and pot with a paper towel. I use vegetable oil. My grandmother used Crisco. My great-grandmother used lard. My mother didn't use cast iron, she preferred teflon. In my experience the type of cooking fat really does not matter. When the pot becomes rusty, as it inevitably will, there is a simple solution. Rub it liberally with the fat of your choice and cook it in the oven on low overnight. Voila! Instant no-stick coating. Cast iron is the very best cookware ever created. Even cheap cast iron lasts your and your grandchildren's lifetime. Just rub it lightly with fat after washing and then season it a couple of times a year. It never wears out and it adds iron to your diet which is especially nice for pregnant and nursing moms. The 2-quart pot from Amazon is reasonably priced for a pot that will last at least 2-lifetimes and its good enough quality to justify its price. If your pot is rusting, that's your fault and you have the power to correct it. If you don't, then that's on you, not the pot. By all means give it away to somebody who will appreciate it. I've gotten several of my favorite cast iron pieces that way.😁

Excellent dutch oven. Large and does its job well. Whether its on the stove or being utilized in the oven for baking, thos cast iron dutch oven performs by producing gourmet style food.

Quality cast, well finished stove top pan. Keeps food warm longer. Easy to clean.

Perfect for sourdough loaf

this was an amazon primeday impulse buy. initially when reading the reviews i was skeptical of its quality at all and attempted to cancel but i could not(too late). i figured it wasnt the end of the world when it showed up as i only payed 20$ on sale for it. well, it turns out thats a steal of a deal for this pot. when i opened the package i checked it all over with a magnet. who knows it could be lower quality pot metal but its definitely ferrous material. the season on it is real, like what you find on a lodge pan but not done well, it was sticky. so i boiled a pot of water and scrubbed the lid and pot insides with a scour pad to remove most of it. it looks exactly like youd expect cast iron to look and it has a smell reminescent of a deseasoned wet cast pan. so i trust it. my version should be 2qt, i do not know if they make larger versions. i trust it to work in the future and it seems like itll make great stews and soups. possibly even a good camp pot if youre into carrying cast iron with you. its not massive and its not overly heavy at maybe 3 lbs. it was a good buy and im happy with it. plan to add a bail so i can use it for camping as well as kitchen use. in conclusion its a lower quality casting but still very functional. it must be reseasoned to be useful but for the price i almost expect it. most cast iron cookware are not made to the spec they used to be and thus require love from the owner to really work well.

beautifully made just the right size. Already comes seasoned.

I bought this to make the bread in the book "Bittman Bread" by Mark Bittman and Kerri Conan, which I also bought here on Amazon. This Dutch Oven has been working perfectly for the last 6 months of baking. As a bonus, it's much less expensive that the same size Lodge pot. I've got a 5-1/2 quart regular and a 7-1/2 quart enameled both from Lodge and use them all the time for stuff, but I only use this 2 qt for the bread, usually more than once a week. It's great. Look up that "Bittman Bread" book and buy it from Amazon (I don't think you can insert links in the review), then definitely buy this Dutch Oven. I highly recommend both.

Heavy duty cast iron mini Dutch oven. Came packaged well and was seasoned evenly. Will be using the cast iron for baking breads and goodies for the house and family. Great price point for what you receive. Recommend.

Este comentario se refiere a la versión de 7 Cuartos, 6 litros y medio o 30 cm de base. Es una cazuela o cocotte enorme y pesada. Es el tipo de utensilio todo-terreno con el que se puede vivir sin tener otros. Se puede usar como horno holandés, como sartén, como cazuela para guisos, cocidos, estofados, sofritos o incluso para hacer sopas y caldos. Sin embargo hay que tener en cuenta dos cosas: 1- Lleva una especie de capa de pavonado para evitar que se oxide durante el almacenaje y transporte. Contrariamente a las instrucciones que se dan en la hoja que se suministra mi recomendación es rascar y quitar esta capa interna, ponerla a hervir agua, volver a frotar con papel y hacer el «curado» normal. O sea, untar con aceite o incluso manteca el interior y dejar en el horno o fogón a alta temperatura un buen rato. No hace falta que sea una hora, como dicen muchos tutoriales y la hoja de uso adjunta. 2 - Dicho lo anterior si te has acostumbrado a la cultura del aluminio recubierto de teflón antiadherente y no quieres cambiar de rutina, mejor olvídate de comprar este tipo utensilios para cocinar. Son pesados, es necesario precalentarlos antes de vertir los alimentos que queremos cocinar, no se deben usar detergente desengrasantes tipo KH7, no se deben lavar en el lavavajillas, si fríes tomate debes volver a engrasar el fondo para evitar que se oxiden... Vamos, en definitiva todo lo contrario de la rutina de la cocina doméstica moderna. Como ventajas tienes que duran generaciones, no tienes que andar con cucharas y espátulas de plástico por el temor a rayarlos, la distribución y retención del calor es infinitamente mejor, no hay peligro de que se desconche el esmaltado o se abombe la base si te pasas de temperatura. Sobre los comentarios negativos he de decir que compré otra cazuela de hierro fundido hace más de un año con reseñas negativas incluso peores que la de esta cazuela y en mi caso no he tenido ningún problema, está como la estrené y eso que le he dado usos agresivos como la de hacer sofritos de cebolla y tomate. ¡Ningún problema! simplemente un poco de aceite después de enjuagar con agua caliente y a la estantería de la cocina.

I used it for baking, so far. works great, not sticky at all. it is a solid piece of iron as far as i can tell. if it is seasoned well and used properly, it will work. worth to mention that it was pre-seasoned by factory too. (for any casting defects inside, like cold shock, I can not see it from outside.)

I received this today. Having bought a Lodge Dutch Oven for bread making and general use I'm already used to cooking with seasoned cast iron and looking after it. This Amazon Basics 1.9 litre pot is just what I needed. It is pre-seasoned but as it's new I gave it a soapy wash, dried it and then rubbed a little ghee into it and seasoned it again in the oven at 235 C for an hour. I cooked Basmati rice in it this evening: fried the washed, soaked, drained rice in a little ghee and then cooked it by the absorption method with 1½ times volume of water as rice, a little salt, brought to boil then simmered at lowest heat with lid on. I got very nicely cooked rice, very evenly cooked with the grains well separated and no stickiness. And this on a rather terrible electric hob. Cleaning the pot was so easy, just a quick soapy wipe, dry it and rub a little oil in. The pot seems really well made. No chips, no cracks, no places where the metal is thin. The lid is great, nice and heavy, snug fit. You'll see some reviews by people who find their pot rusted. This is not a fault of the product, it's that they have not known how to use and look after cast iron cookware. It is not like aluminium, steel or copper or teflon coated. It is much better than those but you must do the basics: wash it after use, dry it and add a little oil/fat/butter/ghee - rub it in with a paper towel. The non-stick effect gets better and better. Washing up gets easier and easier. Cooking gets easier too when you can rely on a non-stick surface even at very high temperatures. I'm very pleased with this pot. edit: 10 weeks after purchase. I like this item very much. Its base is 100% flat and even so it heats up incredibly quickly on induction and responds to temperature/power changes instantly. I've now also used it as a small Dutch Oven bread baker and it's great. I had to adjust my recipe and use a smaller banneton but it's worth it for some purposes to get a loaf which is as tall as it is wide. It worked great, equally well as my larger Lodge Dutch Oven. I regularly do wicked things like make highly acidic tomato and red pepper sauces in this pot. It's fine. Just give it the usual maintenance of a slightly soapy wash and a good dry and then rub oil into it. I wish Amazon Basics offered a wider variety of sizes of pots just like this. If they made a 2.5 litre I'd buy one. Probably two. Edit: I added a photo. If you get your dough down to 700g it is just the right size to use this small Amazon Basics pot as a Dutch Oven for bread making. I instructed ChatGPT to use the baker's formula to resize my recipe and it worked a treat. It's nice to bake in a pot which is taller than it is wide so you can get a rounder, taller, less flat loaf.

Pretty good item!

Sono rimasto estremamente soddisfatto di questa casseruola in ghisa di Amazon Basics. È un prodotto solido, affidabile e che offre prestazioni di cottura eccezionali a un prezzo davvero competitivo. ​Punti di Forza: ​Distribuzione e Mantenimento del Calore Superiore: La ghisa è imbattibile. Una volta raggiunta la temperatura, la mantiene in modo uniforme per tutta la cottura, il che è perfetto per stufati, brasati a fuoco lento o anche per friggere. Le carni vengono sigillate alla perfezione e i cibi cucinano in modo omogeneo. La cottura del pane è perfetta, forma una crosticina che sembra pane cotto in un forno professionale. ​Durata Eterna e Versatilità: Questa casseruola è costruita per durare generazioni. Essendo in ghisa pura (non smaltata), la sua resistenza è massima. La uso tranquillamente su fornelli, in forno e persino sul fuoco vivo all'aperto. Più la si usa, meglio cucina! Non ho bisogno di preoccuparmi che lo smalto si scheggi o rovini. ​Rapporto Qualità-Prezzo Imbattibile: Per la qualità della ghisa e la robustezza del prodotto, il prezzo di Amazon Basics è imbattibile. È una scelta eccellente per chi vuole entrare nel mondo della ghisa senza spendere una fortuna. Punto debole: è sconsigliato cucinare salsa di pomodori in quanto quest'ultimi sono alimenti molto acidi. L'acidità può reagire con il metallo della ghisa grezza e rilasciare un sapore metallico alle vostre pietanze. ​⭐ Nota: Per chi è nuovo alla ghisa non smaltata, ricordate che richiede un po' di cura in più (mai sapone e asciugatura immediata), ma il risultato in cucina ripaga ampiamente lo sforzo! ​In conclusione, la Casseruola in Ghisa Amazon Basics è un acquisto che rifarei mille volte. È un vero classico della cucina, robusta e perfetta per chi cerca risultati professionali nei piatti che richiedono un calore costante e intenso. Consigliatissima!